Keto Meatloaf Recipe
A succulent, low-carb meatloaf boasting irresistible juiciness and crowned with a sweet yet tangy glaze. Crafted with everyday staples, this comforting dish is certain to become a reliable favorite for quick weeknight dinners.
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Servings: 8
Ingredients
For the Meatloaf
- 1/2 teaspoon pepper
- 2 large eggs
- 3/4 cup keto bread crumbs
- 2 lbs ground beef 80/20*
- 1/4 cup + 1 tablespoon milk of choice unsweetened coconut milk recommended
- 2 tablespoons freshly chopped parsley
- 1/4 cup sugar-free ketchup
- 1 teaspoon salt
- 2 cloves garlic minced
- 1 medium onion finely chopped or grated
For the Glaze
- 2 1/2 tablespoons brown sugar substitute
- 1 1/2 teaspoons white vinegar
- 3/4 cup sugar-free ketchup
Instructions
- Preheat the oven to 190°C (375°F). Prepare a 9x5-inch loaf pan by lining and lightly greasing it. In a spacious bowl, combine all the meatloaf ingredients thoroughly until evenly incorporated. Gently press the mixture into the prepared pan, shaping it firmly into a loaf. Slide the pan into the oven and bake for 40 minutes. Meanwhile, blend the glaze ingredients in a small bowl until smooth and well mixed. After the initial baking time, remove the meatloaf from the oven and evenly coat the top with the prepared glaze. Return to the oven and continue baking for an additional 15–20 minutes. Allow the meatloaf to rest for 10 minutes before slicing to ensure it remains juicy. Serve drizzled with any collected pan juices and garnish with extra chopped parsley if desired.
Notes
Ground beef labeled as 3-star mince is ideal; refrain from using extra lean varieties to avoid dryness.
Storage: Keep refrigerated in an airtight container for up to 1 week.
Freezing: Store in a shallow freezer-safe container for up to 6 months.
Reheating: Warm in the microwave for about 1 minute or reheat in a preheated oven for 5–6 minutes, brushing lightly with water to maintain moisture.